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Candy from the Late 19th Century

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I'm really sorry for taking so long in getting around to another post. Its been really hectic. Though life hasn't been too "sweet" for me, I thought it needed some sweetness. So here I give you some recipes from my old cookbook, Compendium of Cookery dated 1890. I've not yet tried any of these but they are on the "to do" list!

Ginger Candy - Boil a pound of clarified sugar until, upon taking out a drop of it on a piece of stick, it will become brittle when cold. Mix and stir up with it, for a common article, about a teaspoonful of ground ginger; if for a superior article, instead of the ground ginger add half the white of an egg, beaten up previously with fine sifted loaf sugar, and twenty drops of strong essence of ginger.

Lemon Candy - Put into a kettle three and one-half pounds of sugar, one and one-half pints of water, and one teaspoon cream of tartar. Let it boil until it becomes brittle when dropped in cold water; when sufficiently done take off the fire and pour into shallow dish which has been greased with a little butter. When this has cooled so that it can be handled add a teaspoonful of tartaric acid and the same quantity of extract of lemon , and work then into the mass. The acid must be fine and free from limps. Work this in until evenly distributed, and no more,a s it will tend to destroy the transparency of the candy. This method may be used for preparing all other candies, as pineapple, ect, using different flavors.

Peppermint, Rose or Horehound Candy - They may be made as lemon candy. Flavor with essence of rose, or peppermint, or finely powdered horehound. Pour it out in a buttered paper, placed in a square tin pan.

Chocolate Caramels - Two cups of brown sugar, one cup of molasses, one cup chocolate grated fine, one cup of boiled milk, one tablespoon of flour; butter the size of a large English walnut; let it boil slowly and pour on flat tins to cool; mark off while warm.

Molasses Candy - One cup of molasses, two cups of sugar, one tablespoon vinegar, a little butter and vanilla, boil ten minutes, then cool it enough to pull.

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This page contains a single entry from the blog posted on August 27, 2007 4:17 PM.

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